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Edible Arrangements

10819 Jasper Avenue NW Edmonton AB T5J 5G9 · Food - General

Official record from Alberta →

Inspection summary

Edible Arrangements has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 20, 2024. The most recent inspection, on March 17, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on March 17, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on February 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on February 24, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 21, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Outstanding - Pest control records were not available for review. Maintain monthly pest control records. Use approved pest control methods.March 17, 2026 - Please refer to the closing comments section of this report for more information.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips were not available. Please obtain sanitizer test strips. Ensure sanitizer solutions are being tested regularly.Feb 24/26 - QUAT sanitizer test strips were expired. Please obtain new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding - The water pressure at the front hand sink was inconsistent, with the flow alternating between normal, sputtering, and briefly stopping. All hand sinks must be fully operational to support effective hand washing. Please repair the sink.Feb 24/26 - There was no cold water at the front hand sink to properly wash hands. Please repair the sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Outstanding - Pest control records were not available for review. Maintain monthly pest control records. Use approved pest control methods.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm QUAT sanitizer was detected in a spray bottle used for surface sanitizing. Ensure QUAT sanitizer concentration is maintained at 200 ppm and tested regularly using QUAT test strips. The operator prepared a new solution. QUAT was then tested at 200 ppm. Sanitation methods were discussed.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing QUAT sanitizer was not labeled. Ensure all chemicals are properly labeled to prevent misuse. Corrected during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips were not available. Please obtain sanitizer test strips. Ensure sanitizer solutions are being tested regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water pressure at the front hand sink was inconsistent, with the flow alternating between normal, sputtering, and briefly stopping. All hand sinks must be fully operational to support effective hand washing. Please repair the sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Vinegar was being used to control flies. Pest control records were not available for review. Maintain monthly pest control records. Use approved pest control methods.
  4. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwash sink was missing paper towers, please restock the dispenser. Hand sinks were equipped with soap and paper towels.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Outstanding - Remove non-related kitchen items from the facility such as old tires.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Minor buildup on the handles, please clean.
  5. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Remove non-related kitchen items from the facility such as old tires.
  6. Initial Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Remove non-related kitchen items from the facility such as old tires.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner indicated that him and his wife has food safety training. Ensure copies of the certificates are provided to district inspector for verification.

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